Application of oilseed feeding to reduce firmness of hard cheeses produced in the winter feeding period

• Published in: International dairy journal 2001, Vol.11 (8), p.611-619
• Main Authors: Jaros, D., Ginzinger, W., Tschager, E., Leitgeb, R., Rohm, H.
• Format: Article
• Language: English
• Subjects: Animal productions; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Terrestrial animal productions; Vertebrates
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/S0958-6946(01)00095-4

Modified feeding of dairy cattle has been described frequently as an appropriate tool to improve rheological properties of fat based dairy products, especially butter, made in the winter feeding period. Controlled feeding experiments with subsequent small-scale cheese-making trials were performed to determine potential effects of oilseed feeding on chemical and physical properties of hard cheeses. Replacement of 1 kg grain by 1 kg shredded rapeseed in the daily cattle diet resulted in a significant increase of the amount of unsaturated fatty acids in the milk fat. The diet did not affect the fat, protein or lactose content of the milk, the cheeses’ gross composition or proteolysis. However, cheeses (approx. 60% dry matter, 50% fat in dry matter) made from milk of the experimental group were signficantly lower in firmness as expressed by the modulus and fracture stress measured by uniaxial compression than cheeses made from milk of the control group. The differences were also evident in sensory experiments. In accordance with results from a subsequent large-scale feeding experiment, oilseed feeding might be considered as an appropriate tool to reduce firmness differences between cheeses of summer and winter feeding periods.